Brown 3 to 4 lamb riblets, (cut as much fat off before browning). Cut in serving pieces. Skim fat, season with salt and pepper. Pour "Tangy Sauce" over riblets. Cover, simmer 1 1/2 to 2 hours or until meat is tender, turning occasionally. Serve with mashed potatoes or hot rice.

TANGY SAUCE:

Mix: 1/2 c. each catsup & water 1 tbsp. each brown sugar, lemon juice (or vinegar) & Worcestershire sauce 1 tsp. each salt & dry mustard

Pour over meat. Equally good on pork.